Monterey Jack Cheese Soup

This Monterey Jack Cheese Soup is creamy, warm, and comforting on a cold night!Monterey Jack Cheese Soup | The Girl Who Ate EverythingThe great thing about my neighborhood is that on Halloween it is THE place to be. For some reason everyone flocks to our development and our street specifically. It could be because the houses are close together and so trick or treating is easier for the littles.

The streets are flooded with kids and last year we were one of the few houses that didn’t run out of candy. Probably because running out of candy would be mortifying to me and I always have a healthy stash on hand.

Neighbors that you don’t see all year are knocking on your door getting to know each other. I love it. It’s magical.

I always try to make sure that my kids eat something besides candy before our night of trick or treating begins. Every year I fix this Chicken Taco Soup because it can hang out all day until you’re ready to eat and it’s hearty and comforting.

But I may have to switch things up this year because we have a new favorite. This Monterey Jack Cheese Soup is creamy and full of flavor. As you know, I love a good cheese soup.

It has a hint of spice but nothing that caught attention of my kids. I usually don’t do meatless but this soup left nothing wanting. You could definitely add some shredded chicken to it to bulk it up.

I served with it homemade rolls that were perfect for dipping. Absolute heaven. I usually like to let the food do the talking but we were literally licking our bowls clean.

Monterey Jack Cheese Soup
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Servings: 6 -8 servings
  • 2 cups chicken broth
  • 1 4 ounce can diced green chiles
  • 1 cup tomatoes diced
  • 1 cup onion finley chopped
  • 1/2 teaspoon garlic minced
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 5 cups milk hot
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 lb Monterey jack cheese coarsely chopped (about 3 cups - see note)
  1. In a medium pot bring broth, chiles, tomatoes, onion, and garlic to a boil. Cover and reduce heat to medium. Simmer for 10 minutes or until veggies are soft.
  2. While the veggies are cooking, melt the butter over medium heat in a large pot or Dutch oven. Add the flour and cook for 3 minutes stirring constantly.
  3. Stir in 3 1/2 cups of the hot milk, adding a 1/2 cup at a time. Cook 7 minutes over medium heat until thickened.
  4. Remove veggie/broth mixture from the heat and stir into milk mixture 1/4 cup at a time. Add remaining 1 1/2 cups of hot milk, salt and pepper and Monterey Jack cheese. Stir until cheese is melted. Make sure your don't heat the cheese soup on too high of heat or the cheese will "break" and be grainy. Enjoy!
Recipe Notes
When making soups it's best to not use preshredded cheese which can have additives and doesn't melt as well. For creamier soups buy cheese in blocks. Source: Just a Pinch

Speak Your Mind



  1. Christy- This soup looks so good. Definitely pinning this one to try when it finally cools down here!

  2. Well this pregnant woman just found out what we are having for dinner! Gonna grab some french bread to with it I think!

  3. This looks SO good! Could I thicken it up somehow to make a good cheese dip for nachos?!

    • Christy {The Girl Who Ate Everything} says:

      I’m sure you could add more flour to make it thicker. It’s definitely a soup though. I’ve had my eye on some easy cheese dips that I should try out soon.

  4. This is definitely the perfect soup to have before heading out the door. YUM!!

  5. Cheese? CHEESE SOUP? I have never heard of it but I love myself some cheese so I NEED to try it 🙂

  6. Looks super delish!

  7. This looks great! Last year we didn’t eat before trick or treating and then tried to go out afterwards.. it didn’t work out well 🙂

  8. This is perfect for the colder weather we’re having! Love it!

  9. Sounds like a win for our five hungry mouths. Pinning and definitely making.

  10. I LOVE cheesy soups, and this one looks PERFECT!! Couldn’t ask for a better Halloween night dinner.

  11. I think I would be licking my bowl too! This sounds fabulous!

  12. Omg!!! Cheese soup?! This is the best thing ever. It looks amazing!! I put cheese on EVERYTHING so I can’t believe I’ve never thought of this haha

  13. This sounds so yummy

  14. Looks delicious! Quick question: did you use fresh or canned diced tomatoes?

  15. Cheesy soup and homemade rolls?! Best combo ever!

  16. I tried this soup last night, and I loved, and I mean *loved* the flavor – but for some reason it turned out grainy… What did I do wrong?

    • Christy {The Girl Who Ate Everything} says:

      Did you use shredded cheese or a block? The preshredded stuff can turn grainy when melted because of the additives. Also it’s important to not heat the soup too high or the cheese will “break” and turn grainy.

      • I used block, but admit that I may have had the heat too high… I will be sure to try again on lower heat, as the flavor was amazing! Thanks for such a quick response – I am loving your site! =)

  17. This soup turned out so good, AND it was pretty quick and easy to make! But I have never been disappointed with one of your recipes (especially dessert!)


  19. I made this soup last night, and it was cozy and yummy! I swapped out some homemade salsa verde for the tomatoes, chiles, and onions, and it turned out great. And it was very creamy…UNTIL I reheated it (on low) today in the crock pot. Then I got the graininess going on. So either I left it heating too long, or it just doesn’t reheat well. So next time, unless I’m cooking for a lot of people, I’ll just make half the recipe.

  20. You know what “fixed” it? I can just hear the screams of the food purists and the “clean” eaters now, but I chopped up about a cup of sharp cheddar flavored Velveeta to the leftovers, and that did the trick. Took it right back to smooth and creamy. I know, I know. But desperate times called for desperate measures! 😉

  21. This soup is wonderful. Not only is it relatively quick and easy to put together, but it tastes wonderful. It went really well with our late-season snowstorm today! Thanks so much for the recipe!

  22. I want to make this tonight for a potluck tomorrow. Will it be okay if I reheat it on low in the crockpot tomorrow morning??

  23. It is 19 degrees in Ohio and I hate winter! But we just had this soup with Hawaiian Rolls for dinner and it was wonderful. I was careful to follow the tip in the recipe and cook slowly on a lower heat so the cheese did not get grainy and it was good, good, good!

  24. Carrie Ann Cramsey says:

    Would it be totally crazy to add corn to this?